Hello Everyone,
I am new to the forums and have been asking a lot of questions in the growing forum, while trying to find a way to give back to the community.
This past season my late grandfather past away but not score leaving me and abundance of garlic to work with... As it started to go I made a decission and sliced and dehydrated the majority of it.
Which leads me to my recipe:
The exact amounts vary (I wasn't specific lol) but I filled one whole bass pro dehydrater with garlic (you must slice them in half they dry 100 times faster, learned the hard way lol)
I then filled 2 trays with jalapeno and one tray with habs. ( I have 2 dehydraters if you don't do one batch at a time and mix).
I also cracked in sea salt, and cumin, all to taste.
Once the fresh ingredients are dry I use an electric coffee grinder which works great to grind my peppers and garlic into powder.
Mix all ingredients in a bowl and there you have a spicy southwest garlic powder/ salt to add to any meat before cooking it!
Enjoy
-Steve
I am new to the forums and have been asking a lot of questions in the growing forum, while trying to find a way to give back to the community.
This past season my late grandfather past away but not score leaving me and abundance of garlic to work with... As it started to go I made a decission and sliced and dehydrated the majority of it.
Which leads me to my recipe:
The exact amounts vary (I wasn't specific lol) but I filled one whole bass pro dehydrater with garlic (you must slice them in half they dry 100 times faster, learned the hard way lol)
I then filled 2 trays with jalapeno and one tray with habs. ( I have 2 dehydraters if you don't do one batch at a time and mix).
I also cracked in sea salt, and cumin, all to taste.
Once the fresh ingredients are dry I use an electric coffee grinder which works great to grind my peppers and garlic into powder.
Mix all ingredients in a bowl and there you have a spicy southwest garlic powder/ salt to add to any meat before cooking it!
Enjoy
-Steve
